Caramel Apple Cheesecake
10 servings
90 minutes
Caramel-apple cheesecake is a refined combination of airy cheese cream, caramelized apples, and a crunchy cookie base. This dessert, originating from European cuisine, embodies the best traditions of cheese cakes and fruit pies. The velvety texture of ricotta and cottage cheese harmoniously complements the sweetness of caramel and the light tartness of apples, creating a balance of flavors. This cheesecake is perfect for both cozy family tea times and festive dinners. It can be served chilled to enjoy the delicate cream or with warm caramel sauce that enhances its flavor depth. This dessert is a true delight for connoisseurs of subtle gastronomic nuances.
1
Preparing the base. Preheat the oven to 170 degrees. Crush the cookies in a food processor. Add 170 grams of room temperature butter and 2 tablespoons of sugar, and blend again. Spread the mixture in a 26 cm diameter springform pan (base and sides about 4 cm high). Place in the oven for 10 minutes. Remove from the oven and let cool.
- Cookies ""Jubilee"": 400 g
- Butter: 200 g
- Sugar: 150 g
2
Preparing a layer of apples in caramel. Peel 2 apples and cut them into small thin slices. Place the apples on the slightly cooled base. For the caramel, melt the remaining sugar over medium heat until fully caramelized. While stirring constantly, add the remaining butter (30 grams) and gradually pour in the boiled cream. Pour the caramel mixture over the apples.
- Apple: 2 pieces
- Sugar: 150 g
- Butter: 200 g
- Cream 20%: 80 ml
3
Preparing the cream. In a large bowl, mix cottage cheese, ricotta, vanilla, and powdered sugar (to taste) until smooth. Add the eggs and mix well again. Pour the mixture over the caramelized apples. Cover the dish with parchment and place it in a preheated oven at 150 degrees for 50 minutes.
- Cottage cheese 9%: 250 g
- Ricotta cheese: 500 g
- Vanillin: 0.3 teaspoon
- Powdered sugar: 0.5 glass
- Chicken egg: 3 pieces
4
Let the cheesecake cool for 4 hours.